RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Apricot Confection: Mishmishya - pareve
Friends and I were discussing the marketing error of entitling a book as "complete." What do you do for an encore? ;-) In any event, this is from "The New Complete International Jewish Cookbook," by Evelyn Rose (of UK Jewish Chronicle fame). She notes these apricot petit fours are a favorite Sephardic dish for Hanukkah. ("Mishmesh" is Arabic for apricot.) Ruth Mishmishya ~~~~~~~~~~ Keeps 4 to 6 weeks under refrigeration. Makes 48 1 lb (450 gr) tenderized dried apricots 3-1/2 lb (1.75 kg /7-3/4 cups) granulated sugar, plus extra for coating 2 oz. (50g /1/2 cup) blanched pistachios Put the apricots and sugar into the food processor and process until a smooth paste is formed. Turn into a bowl, then form into 1 inch (2.5 cm) balls and roll in the granulated sugar. Press a whole pistachio into the top of each ball. Leave uncovered at room temperature for 2 days to allow the surface to dry out. Serve in tiny paper cases.
